Strawberry Syrup

5 from 2 votes

Strawberry syrup captures the flavor of fresh spring strawberries in a simple 1:1 syrup, perfect for pancakes, milkshakes, and cold drinks. There's no pectin or gel testing involved, and it cans for shelf-stable storage.

Prep Time30

Cook Time25

Additional Time10

Total Time1 5

Course: syrup

Cuisine: American

Keyword: Strawberry canning recipes

Servings: servings, makes Six half-pint (8-oz.) or three pint jars

Author: Ashley Adamant

Equipment

Ingredients

For the Juice:

3 quarts strawberries
1 cup water

For the Syrup:

4 cups strawberry juice extracted from strawberries
4 cups sugar
1/4 cup lemon juice optional, fresh or bottled, for flavor

Instructions

Rinse the strawberries, remove the stems and any soft or brown spots, and cut into quarters. Working in batches, crush them well with a masher or sturdy spoon.
Combine the crushed strawberries in a large pot with the water. Bring to a boil over medium-high heat, then reduce heat, cover, and simmer 10 minutes. Remove from heat, skim off any foam, and let sit uncovered for 15 minutes.
Set a fine-mesh sieve over a large bowl and strain the cooked berries in batches. For a clearer syrup, strain again through 3 to 4 layers of dampened cheesecloth, then once more through a paper coffee filter. Discard the pulp.
Measure the strawberry juice into a clean saucepan. If short, top up with a splash of water or mild juice like apple or white grape.
Add the optional lemon juice and the sugar. Heat over medium-high, stirring, until the sugar dissolves. Bring to a boil, then reduce heat and simmer 5 minutes. Remove from heat and skim off any foam.
Ladle the hot syrup into prepared jars, leaving 1/4 inch headspace. Wipe the rims, apply lids and bands, and tighten to fingertip tight.
Lower the filled jars into a prepared water bath canner, covered by at least 1 inch of water. Process for 10 minutes for pints or half pints, adjusting for altitude. If not canning, cool and then refrigerate or freeze.
Turn off the heat and let the jars stand in the canner for 5 minutes before removing them. Cool undisturbed for 12 to 24 hours, check seals, and store. Refrigerate any jars that didn't seal for immediate use.

Notes

Lemon Juice: Strawberries are high in acid, so lemon juice is optional and added for flavor, not safety. Fresh or bottled both work, though fresh gives a better finished flavor.

Juice Yield: Expect about 4 cups of juice from 3 quarts of strawberries. If you come up short, top up with water or a mild juice like apple or white grape, and keep the sugar at a 1:1 ratio with the juice.

Variations: For a tarter syrup, add cranberries or tart cherries to the berries as they cook, smashing them so they pop open. To mellow the flavor, use 3 cups of strawberry juice and 1 cup of apple or mild white grape juice. A vanilla bean or a little pure vanilla extract is another nice addition.

Storage: Properly canned and sealed jars keep at room temperature for 12 to 18 months. Once opened, refrigerate and use within about a month. Without canning, the syrup keeps in the refrigerator for up to a month or in the freezer for up to 6 months, leaving 1 inch of headspace for freezing.

Altitude Adjustments: Processing times increase at higher elevations. At 0 to 1,000 feet, process for 10 minutes. At 1,001 to 6,000 feet, process for 15 minutes. Above 6,000 feet, process for 20 minutes.

Nutrition